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Bottom Round, a bit dry, w/ Qview

post #1 of 8
Thread Starter 
Hi All,

Last weekend I tried a bottom round, what was available at the butcher :(

I really wanted a chuck but, well, that's the way things go. I tried it anyway. I started with a 5lb bottom round and ended up with a bith less than 3 lbs. Fired up the smoker and held it around 225-250. Rubbed the meat and got the meat up to 200. It did pull nicely, just too little fat to keep it nice and moist.











Used the meat to make tacos, a bit of taco seasoning, some water, simmer till just about dry, turned out great. Going to use the rest for empanadas/tacos along the way.

Hope you enjoyed this post.
post #2 of 8
Hey DS it looks good. Good save with the taco idea. May your next smoke be juicy.
post #3 of 8
Thread Starter 
Yeah, I think chuck is the way to go. I knew I was taking a risk with the bottom round, too little marbeling.
post #4 of 8
OMG!!
Smoked beef in an empanada....I love you! oh la la...
post #5 of 8
Thread Starter 
Ahhh to be loved for my food alone :)
post #6 of 8
Looks good to me.
post #7 of 8
I think that cut would probably benifit being cooked to a medium rare. Thinking about doing a steamship round in the near future.
post #8 of 8
Thread Starter 
I agree. Normally I love my meat rare to medium-rare however I was going for the pulled beef texture specifically for making tacos, empanadas, sloppy joe's etc.
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